Lemon Ricotta Ravioli in Tomato Broth
recipe

A delightful and delicious dish perfect for Christmas Day, these lemony ricotta ravioli in tomato broth will impress your family and friends!
Preparation Time: 1 hour
Serving Size: 4

Ingredients:

- 250 g ricotta cheese
- 1 lemon (juice and zest)
- 100 g flour
- 1 egg
- Salt to taste
- 500 ml tomato juice
- 1 garlic clove (minced)
- 2 tbsp olive oil
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving

Instructions:

1. In a bowl, mix together the ricotta, lemon juice, lemon zest, and salt until well combined.
2. In another bowl, combine the flour and egg to form the dough. Knead until smooth and elastic.
3. Roll out the dough into a thin sheet and cut out circles.
4. Place a small amount of the ricotta mixture on each circle, fold the dough over, and seal the edges tightly.
5. Heat olive oil in a pan and add minced garlic. Sauté until golden brown.
6. Pour tomato juice into the pan and heat through, seasoning with salt.
7. Cook the ravioli in boiling water for about 3-4 minutes, until they rise to the surface.
8. Carefully transfer the ravioli to the tomato broth and let simmer for a few minutes.
9. Serve the ravioli in tomato broth, garnished with fresh basil leaves and grated Parmesan cheese.
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 18 g
- Carbohydrates: 55 g
- Fat: 18 g
- Fiber: 3 g

Reviews: 3.13 (5779 reviews) ★★★★★ share